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Baked Ziti with Sausage Recipe

Baked Ziti with Italian Sausage

Here’s a recipe for Baked Ziti with sausage, eggplant and olives.

Ingredients

  • 1 package (19 ounce) Johnsonville® Sweet Italian Sausage Links, casings removed
  • 3 tablespoons olive oil, divided
  • 4 cups ziti pasta (approximately 12 ounces)
  • 1 small eggplant, cut into ½ inch cubes
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1 can (28 ounces) crushed plum tomatoes
  • 1/4 cup chopped fresh basil, chopped
  • 1/3 cup Kalamata olives, chopped
  • 2 1/2 cups mozzarella cheese, divided
  • Season to taste with salt and pepper
  • 1/2 cup Parmesan cheese, shredded

 

Instructions

  1. In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat. Add sausage, crumble and cook until no longer pink and lightly browned. Drain and transfer into a large mixing bowl.
  2. Meanwhile prepare ziti according to package directions. Drain and rinse with cold water, cover and set aside.
  3. Using the same skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant and cook until tender and lightly browned. Transfer to bowl with sausage. Using the same skillet, heat remaining oil over medium heat. Add onion and garlic, sauté until tender
  4. Pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated. Add tomatoes and reduce heat to medium. Simmer for 10 minutes.
  5. In the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper. Stir to combine ingredients. Transfer mixture to a greased 3-quart baking dish. Sprinkle with remaining mozzarella and Parmesan cheese.
  6. Cover and bake at 400°F for 25-30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned. Let stand 5 minutes before serving.

Recipe by Johnsonville

Italian Sausage & Pepper Skillet Recipe

Italian Sausage & Pepper Skillet Recipe

Here’s a simple dinner recipe that’s so delicious! Saute rainbow peppers and onion and diced tomatoes along with Italian sausage links for a great dinner or lunch. Perfect to serve on a bun for a tasty sandwich too!
Ingredients

  • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, cooked and bias-sliced
  • 1 small red pepper, julienne stripped
  • 1 small green pepper, julienne stripped
  • 1 small yellow pepper, julienne stripped
  • 1 small onion, julienne stripped
  • 2 Tbsp. olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp. ground basil
  • 1 can (14.5 oz.) Italian diced tomatoes
  • salt and pepper to taste

Instructions

  1. Cook one package of Johnsonville Italians according to package directions. Bias-slice and keep warm.
  2. Julienne strip peppers and onion and set aside.
  3. In a large pan add olive oil and garlic and sauté for about 30 seconds.
  4. Add vegetables to oil and garlic and sauté an additional 5 minutes or until crisp tender.
  5. Add basil, tomatoes and sausage. Heat through, seasoning to taste with salt and pepper.

Recipe courtesy of Johnsonville®

Brie and Grape Grilled Cheese Sandwich Recipe

A gourmet grilled cheese sandwich that is simple to make, this Brie and Grape Grilled Cheese recipe will surprise your taste buds with the sweet, juicy grapes and crispy bacon smothered in melted Brie.

Ingredients

  • 12 slices Applewood smoked bacon, cooked crisp and chopped
  • 1/2 stick butter, unsalted, soft
  • 8 slices sourdough bread
  • 3/4 pound Brie, sliced
  • 1/2 pound Chilean grapes, cut in half
  • 1 ounce arugula
  • To taste, salt and freshly ground pepper

Preparation

  1. Spread butter on one sides of each of the sliced bread.
  2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula.
  3. Top with remaining bread slices, buttered sides up.
  4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side.
  5. Slice in half and serve.

 

Recipe courtesy of Fruits from Chile

Stone Fruit Salsa Recipe

Ingredients:

  • 2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1/2 cup chopped cilantro
  • pinch of sea salt to taste (use chip to taste – has a lot of salt)
  • optional: 1-2 jalapeno/s finely chopped

Instructions:

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!

Recipe courtesy of Fruits from Chile

Pineapple Teriyaki London Broil Recipe

Pineapple Teriyaki London Broil

Serves 4

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round flat roast (London Broil)
  • 1 1/2 cups pineapple juice
  • 1/4 cup dry sherry
  • 1/4 cup teriyaki sauce
  • 3 cloves chopped fresh garlic (1 tablespoon)
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon light olive oil, canola or vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • Optional: fresh pineapple slices, red onion slices

Instructions:

  1. Combine pineapple juice, sherry, teriyaki sauce, garlic and ginger. Marinate roast overnight, or two days for bolder flavor.
  2. Preheat broiler or grill to high heat. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, place on broiler pan and broil 15 minutes. Flip and broil an additional 15-18 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
  3. Broil sliced pineapple and red onion if desired.

Recipe courtesy of Certified Angus Beef®

Slow Cooker Stroganoff Recipe

Slow Cooker Stroganoff

Serves 6 – 8

Ingredients:

  • 2 1/2 pounds Certified Angus Beef ® top round steak, cut in 1-1 1/2-inch cubes
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and finely chopped
  • 8 ounces fresh baby bella (cremini) or button mushrooms, quartered
  • 2 tablespoons Hungarian paprika
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups beef stock
  • 1 cup light sour cream
  • 3 tablespoons flour
  • 1 pound egg noodles
  • 1/4 cup chopped fresh flat leaf Italian parsley

Instructions:

  1. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
  2. Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
  3. In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.

Recipe courtesy of Certified Angus Beef®

Easy Ground Beef Chili Recipe

Easy Ground Beef Chili Recipe

Serves 8 to 12

 

Ingredients:

  • 3 pounds Certified Angus Beef ® ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chili pepper
  • 1 tablespoon coarse kosher salt
  • 2 jalepeños, stems removed and finely minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 1 (6-ounce) can tomato paste
  • Optional toppings: shredded sharp cheddar, sour cream, diced green onions

Instructions:

  1. In a large heavy-bottom pot add beef, onion and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.
  2. Add chili powder, cumin, ancho pepper, jalapeño and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans and paste. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking. Yields approximately 3 quarts.

Recipe courtesy of Certified Angus Beef®

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Serves 8

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round roast
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons corn starch
  • 2 tablespoons canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 ounces sliced button or baby bella mushrooms
  • 1/4 cup flour
  • 1 1/2 cups beef stock
  • 1 (12-ounce) package egg noodles
  • 1/2 cup sour cream

Instructions:

  1. Preheat oven to 350°F. Combine salt, pepper and cornstarch.
  2. On a large plate, season roast cornstarch mixture, reserving excess that doesn’t stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
  3. Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
  4. Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
  5. Cook noodles according to package directions.
  6. Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.

Recipe courtesy of Certified Angus Beef®

 

Blueberry Pancakes Extraordinaire Recipe

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Blueberry Pancake Ingredients

  • 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
  • ¼ cup butter, melted
  • 4 egg yolks
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

Blueberry Pancake Instructions

  1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
  2. In a small bowl, stir together flour, sugar and lemon peel
  3. Stir dry ingredients into ricotta mixture
  4. In a medium-sized bowl, beat egg whites until they form soft peaks
  5. Fold egg whites and then blueberries into batter
  6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
  7. Cook cakes, turning once, until browned, about 4 minutes
  8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Ingredients

  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
  • 1⁄3 cup water

Blueberry Ginger Sauce Instructions

  1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger
  2. Stir in 13 cup water
  3. Over medium-high heat, bring to a boil
  4. Cook and stir until sauce thickens, about 1 minute

Number of servings (yield): 24 pancakes

Recipe compliments of the U.S. Highbush Blueberry Council

Herb Marinated Top Sirloin Steak Recipe

Herb Marinated Top Sirloin Steak

Ingredients:

  • 1 pound boneless Certified Angus Beef®top sirloin steak, cut 1-inch thick
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • Salt and pepper to taste

Instructions:

  1. To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
  2. Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
  3. Remove meat from marinade; discard marinade. Grill meat to desired doneness.

Recipe courtesy of Certified Angus Beef